Quick Chicken Soup
Here's a very simple chicken soup that tastes quite a bit better than canned, but costs much less. Very little effort required. You may substitute chicken breast for the thighs.
Yield: About 2 quarts
- 6 cups canned fat free chicken broth (about 4 14-oz. cans)
- 3 cups water
- 4 chicken thighs, skinned and fat removed
- 2 carrots
- 2 stalks celery
- 1/4 medium yellow onion
- 5 cloves garlic, minced
- 2 cups cooked rice.
- Add stock, chicken and water to a pot. Bring to a boil; reduce heat and skim. Add carrots, celery, onion and garlic. Simmer, covered, for 30 minutes.
- Remove chicken legs to a bowl of ice water and stir rice into soup. When cool enough, remove meat from bones, being sure to pick away any fat or veins. Coarsely dice and return to the soup; heat through. Salt and pepper to taste.